John Steinbeck Quotes

As far away as you can get from the process of mechanisms and machinery, the more likely your food's going to taste good. And that - that is probably the largest thing I can hand to anybody is let your hands touch it. Let them make it.

Blanching the cloves removes the harsh and bitter bite of raw garlic.

If you have acid in food, you need to sugar it. At a high temperature, the acids are changed to sugar.

'Iron Chef America' is so real. Imagine putting on television the whole process of making that food, the technique. It's all about technique. It doesn't even matter if you show the faces sometimes.

I approach cooking from a science angle because I need to understand how things work. If I understand the egg, I can scramble it better. It's a simple as that.

It will be seen in the frying of the eggs.

I rest my proteins in their liquid when I am done with the heat braise.

A successful shrimp boil requires layering ingredients into the pot so that everything is done cooking at once. A carefully timed choreography dictates the order in which ingredients are added to ensure no one has to eat raw potatoes or chewy shrimp.

Remember for stir-frying not to use a wok bigger than 16 inches. Once it has food in it, you won't be able to work very efficiently.

If you think well, you cook well.

I cook every chance in my pot. And only when it is cooked through do I welcome it as my food.

No vegetable exists which is not better slightly undercooked.

Waffles are like pancakes with syrup traps

What exactly is a french before it's fried?

If you learn a recipe, you can cook the recipe. If you learn the technique, you can cook anything.

Cooking is not about convenience and it's not about shortcuts. Our hunger for the twenty-minute gourmet meal, for one-pot ease and prewashed, precut ingredients has severed our lifeline to the satisfactions of cooking. Take your time. Take a long time. Move slowly and deliberately and with great attention.

Millions of American women, and some men, commit that outrage every summer day. They are turning a superb treat into mere provender. Shucked and boiled in water, sweet corn is edible and nutritious; roasted in the husk in the hottest possible oven for forty minutes, shucked at the table, and buttered and salted, nothing else, it is ambrosia. No chef’s ingenuity and imagination have ever created a finer dish. American women should themselves be boiled in water.

Classic Recipe for Roast Beef: 1 large Roast of beef 1 small Roast of beef Take the two roasts and put them in the oven. When the little one burns, the big one is done.

The way you make an omelet reveals your character.

There was a fire in the wide hearth before them, and it was burning with a sweet smell, as if it were built of apple-wood.

Perhaps the comparison is closer to the Chinese cook who leaves hardly any part of a duck unserved.

Roast something for the children that they might eat.

What I love about cooking is that after a hard day, there is something comforting about the fact that if you melt butter and add flour and then hot stock, it will get thick!

There is no technique, there is just the way to do it. Now, are we going to measure or are we going to cook?

Not on morality, but on cookery, let us build our stronghold: there brandishing our frying-pan, as censer, let us offer sweet incense to the Devil, and live at ease on the fat things he has provided for his elect!